Last Minute Halloween Foods
So if you are anything like me and live your life on the fast lane because of work and children then this is your post. Here are 2 Last Minute Halloween Foods that are sure to get you out of any pinch.
Black Bean Funny Mummy Tostadas
So lets be honest with each other, clearly I massacred the Black Bean Mummy Tostadas. But Halloween is supposed to be fun for you and the family so don’t stress too much on perfection. And remember it is okay to laugh at yourself. Tag me on Instagram if you make these Black Bean Mummy Tostadas @therealconflictedvegan I am dying to see your creations. The tostadas were store bought and I put the soaked overnight black beans in the Instant Pot for 30 minutes on the manual setting. After they were done I mashed them and topped my tostada with a generous amount of beans. I then made a quick crema fresca with 1/2 cup of sunflower seeds that were soaked for 4 hours in 1 cup of water but you can also boil them for 20 minutes to achieve the same delicious crema fresca. I also added 1/4 cup water, a pinch of salt and 1/4 lemon wedge that was juiced and blended until smooth. To make the eyes I used 2 black beans so make sure you reserve some whole ones. The items you see on the side of the tostadas were a homemade salsa and jarred nopales also known as cactus.
Vegan Spinach Soup
This Vegan Spinach Soup was ready in 35 minutes. I literally just simmered all the ingredients 30 minutes in stock pot then blended and simmered 5 more minutes. To make the spider web I used the same cream fresca mentioned above and it was done.
Spinach Vegan Soup
Equipment
- Stove
- Blender
- Stock Pot
Ingredients
- 8 Cups Spinach
- 2 Cups Cubed Potatoes
- 1 Teaspoon Thyme dried
- 1 Teaspoon Fennel Seeds optional
- 1 Teaspoon Bay Leaf I crushed mine
- 1 1/2 Teaspoon Minced Garlic
- 2 Cups Cubed Celery
- 1/2 Cup Raw Cashews optional
- Salt and Pepper to your preference
- 8 Cups Water
Instructions
- In a large stock pot simmer all of your ingredients for 25 minutes except the spinach with the 8 cups of water.
- Don't forget to add your dried herbs.
- Remember the raw cashews will give your soup a creamier consistency but this step is optional. If you do add them add them to simmer also with all of the ingredients.
- Simmer your spinach for 5 minutes just enough for it to wilt.
- After all of your ingredients have simmered together for at least 25 minutes blend them in a high speed blender or you can also use an immersion blender. Only add 2 1/2 cups of the cooking water and the rest can be thrown away. You want your soup to be nice and thick not runny. After blending return to the stock pot and simmer 5 to 10 more minutes.
- Plate your soup using the crema fresca if you desire.
